Potato and celeriac mash

From Cookipedia

Potato and celeriac mash
Potato and celeriac mash
Servings:6 as an accompaniment
Any leftovers freeze well.
Calories per serving:150
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013
Cut the potatoes into quarters and the celeriac into slighly smaller chunks

This unusual recipe comes from Jamie Oliver's new book: "Jamie's Great Britain" ISBN 978-0718156817 and goes well with Guinness lamb shanks with dark sticky gravy.

It is ever so simple to make and is probably a good way to introduce kids to odd vegetables - they don't come much stranger than this!

If you like the taste of celery, you'll love this; it's celery flavoured mashed potato.


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  1. 'Peel' the celeriac by roughly slicing off the skin - don't try to peel in conventially.
  2. Wash the 'peeled' celeriac - you will probably get about 800g of celeriac from a 1 kg celeriac.
  3. Weigh out an equivalent amount of peeled potatoes, the amount does not have to be accurate - 50/50 ish.
  4. Cut the potatoes into quarters and the celeriac into slighly smaller chunks into small chunks so they cook quickly and evenly.
  5. Add to a large pan of boiling salted water, return to the boil and cook for 20 minutes.
  6. Drain and leave in the pan to steam for few minutes.
  7. Mash with a potato ricer or a potato masher.
  8. Add a tablespoon of butter, a splash of full cream milk or single cream.
  9. Season and serve.

Serving suggestions

Serve immediately.

Left overs freeze well and can be reheated in the microwave.

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